This Italian-inspired, vegetarian main dish meal tops soft and creamy polenta with a delicious broccoli and garlic mixture, and Gorgonzola cheese.

Ingredients

2/3 cup Gorgonzola, for serving

Italian flat-leaf parsley, torn for serving

3 tablespoons olive oil

2 cloves garlic, crushed

1 cup broccoli florets

sea salt and freshly ground black pepper, to taste

1/2 cup vegetable stock

4 cups whole milk

1 cup polenta

Directions

Place the olive oil into a saucepan over medium heat. Once it begins to shimmer, add the garlic, broccoli and a few pinches of salt, and sauté the mixture for 2 minutes. Add the vegetable stock and cook the mixture for 12 minutes.

In the meantime, pour the milk into a large saucepan and bring to a boil. Add the polenta and a few pinches of salt, and then whisk the mixture vigorously over medium-low heat for 2 minutes. Thin with additional milk if needed.

Serve the polenta in shallow bowls topped with the broccoli mixture and garnished with the Gorgonzola and the parsley.